Apple Bread

Published Date: Oct. 23, 2024

Recipe Overview

| Category | Time |

|--------------------|---------------------------|

| Total Time | ~1½ hours (prep + bake + cooling) |

| Prep Time | 10 minutes |

| Cook Time | 80 minutes |

| Cooling Time | 30–45 minutes (15 min in pan + 15–30 min on rack) |

Ingredients

Wet Ingredients

• ¾ cup (180 ml) vegetable or canola oil (plus extra for greasing)

• 1 cup (200 g) granulated sugar

• 3 large eggs (room temperature for easier mixing)

• 1 cup (250 g) unsweetened applesauce (smooth texture preferred)

• 1 tablespoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¾ teaspoon kosher salt (e.g., Diamond Crystal)

Dry Ingredients

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 2¼ cups (290 g) all-purpose flour

• 1 large firm apple (e.g., Honeycrisp or Granny Smith), peeled, cored, and diced into ¼–½-inch (0.6–1.3 cm) pieces (about 1½ cups)

Preparation Instructions

Step 1: Prep Oven and Pan

Preheat oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with oil or non-stick spray. Line the pan with parchment paper, ensuring the paper extends over the long sides for easy removal later.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together oil, sugar, eggs, applesauce, cinnamon, nutmeg, and salt until smooth and fully incorporated (no visible sugar or spice clumps).

Step 3: Add Dry Ingredients & Apples

Stir in baking powder and baking soda. Gradually fold in flour with a spatula until a few flour streaks remain (avoid overmixing for tenderness). Gently fold in diced apples to distribute evenly.

Step 4: Bake

Pour batter into the prepared pan, smooth the top, and tap the pan 3–4 times to release air bubbles. Bake 60–70 minutes until a skewer inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, tent with foil after 45 minutes.

Step 5: Cool & Slice

Let the loaf rest in the pan for 15 minutes, then use the parchment sling to transfer it to a rack. Cool completely (30+ minutes) before slicing.

Storage & Serving

• Best served: Day of baking (moist and tender).

• Storage: Airtight container at room temp for 3–4 days, or refrigerate for up to 1 week (bring to room temp before serving).

Customer Reviews

• "Moist with a crunchy top! Keep apple pieces small for softness. Baked for 60 minutes (checked at 55). Subbed half flour for whole wheat, used ½ cup oil + extra applesauce—still great!"

• "Vegan hack: Forgot eggs! Used ½ cup oil + extra applesauce. Perfectly moist and delicious!"

• "Reduced sugar to ½ cup (less sweet). Whole wheat flour, no sugar (accidentally!)—still soft and savory."

• "Added walnuts/raisins to thicken thin batter from too much applesauce. Moist, loved by family!"

Enjoy this cozy, spiced apple bread as a breakfast staple or snack!